Apricot and White Chocolate Hot Cross Buns

Edit

Recipe's preparation

Instructions
• 1.Place milk and yeast in mixing jug and heat 3 mins/temp 37/speed 1. Make sure the yeast has fully dissolved. I found this took longer with cold milk so I had to add an extra minute to this step
• 2.Add all other ingredients (except apricots and choc bits) and knead for 6 mins
• 3.Now add the apricots and choc chips and mix reverse/10 sec/sp 5 or by hand if the mixture is too thick.
• 4.Place dough in a bowl and cover with a tea towel. Place in a warm spot to prove for at least 30 mins or until doubled in size.
• 5.Knock down dough and break off small bits. Roll into balls (a bit bigger than a golf ball) and place close together on a lined oven tray. Set aside to prove a 2nd time until they have about doubled in size.
• 6.Preheat oven to 220°C
• 7.Make the piping for the cross. In your mixing jug mix 50g plain flour, 1 tsp olive oil, 70g water. Mix for 20 sec/sp 4. Pipe the cross on your hot cross buns.
• 8.Bake in oven for 15 mins until golden brown.
• 9.As soon as they are out of the oven glaze with the syrup.